Chinese Food
Roast lamb leg
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Spring Festival. Let's bake a leg of lamb. It's a wonderful season to eat mutton. Warm men give warmth to people's hearts and legs give energy to people's bodies. The Yang boosting effect of mutton can't be ignored. While it's still winter. Eat a roast leg of lamb. You'll be in great shape next year. This leg of sheep is a leg of sheep that grows up eating wild grass. It's thick and fat. I'll divide one hind leg into several parts. I'll slice the thick part of the key. Stir fried mutton with scallion is really enjoyable; I use leftovers to chop the stuffing. The dumpling with scallion and mutton tastes really good; the rest is used for baking. It must be excellent. Remove the fascia from the leg. Pull a few cuts. Marinate it for 6 hours with the ready-made cumin barbecue. Turn over a few times in the middle of the process. Then pour the marinade over the blade again. When baking, wrap the leg with tin paper first. Bake for 30 minutes to keep the water in the meat well. Make the meat fresh and tender. Then open the tin paper to expose the leg. Continue to bake for 30 minutes. Bake the excess water vapor out and make the meat quality
Cooking ingredients
Cooking Steps
Step1:A leg of lamb. Remove the fascia. Clean i
Step2:Cut where the meat is thick on both side
Step3:Cumin barbecue read
Step4:Pour a little raw soy sauce into the basin. Then pour in some cumin barbecue. Mix it into a paste
Step5:Use a small spoon to spread the paste on the leg and the edge of the knife. Marinate for about 6 hours. Turn it over several times in the middle. Reapply the cumin paste several times
Step6:Put the salted leg on the baking tray covered with tin pape
Step7:Put it into the middle layer of the preheated oven. Heat it up and down at 190 degrees. Wrap the leg of lamb with tin paper and bake for 30 minutes. Then open the tin paper and bake for about 30 minutes
Step8:The roasted leg is eaten with a knife and a slic
Step9:Strong cumin flavo
Step10:Swee
Step11:Swee
Step12:Mutton has the effect of invigorating the Yang. People with cold body can eat mor
Cooking tips:After the lamb leg is roasted, the taste is not as good as stir fried or stewed. So please decide the roasting time and temperature according to your own preference. The bacon has a good taste. There is no need to add extra salt. Just put some raw soy sauce to simply add a little flavor. By the way, mix the cumin roast meat into paste; wrap the lamb leg with tin paper to bake first, which can make the meat more tender; open the roast, which can make the meat more tender The extra water inside is roasted to make the meat more compact. There are skills in making delicious dishes.
